Publications

Export 87 results:
Sort by: [ Author  (Asc)] Title Type Year
A B C D E F G H I J K L M N O P Q R S [T] U V W X Y Z   [Show ALL]
T
Taiwo, KA, Akanbi C, Ajibola OO.  1997.  The effects of soaking and cooking time on the cooking properties of two cowpea varieties. Journal of food engineering. 33(3-4):337-346.: Elsevier Abstract
n/a
Taiwo, KA, Angersbach A, Knorr D.  2003.  Effects of pulsed electric field on quality factors and mass transfer during osmotic dehydration of apples. Journal of food process engineering. 26(1):31-48.: Wiley Online Library Abstract
n/a
Taiwo, KA, Akanbi CT, Ajibola OO.  1994.  Effect of soaking conditions on water absorption and texture of two cowpea varieties (Vigna ungunculata). Nigerian Food Journal. 12:11-18. Abstract
n/a
Taiwo, KA, Owolarafe OK, Sanni LA, Jeje JO, Adeloye K, Ajibola OO.  2000.  Technological assessment of palm oil production in Osun and Ondo states of Nigeria. Technovation. 20:215–223., Number 4: Elsevier Abstract
n/a
Taiwo, KA, Ogwu EN, Ajibola OO.  2001.  Technological considerations in the utilisation and maintenance of household kitchen equipment. Technovation. 21(11):747-755.: Elsevier Abstract
n/a
Taiwo, KA, Gbadamosi SO, Izevbekhai EO, Famuwagun AA, Ajani RO, Akanbi CT.  2016.  Influence of drying methods and soaking media on lafun processed from cassava chips. British J. Appl. Sci. Technol. 16:1-14. Abstract
n/a
Taiwo, KA.  2009.  Influence of blanching on the drying and rehydration of banana slices. African Journal of Food Science. 3(10):307-315.: Academic Journals Abstract
n/a
Taiwo, KA, Owolarafe OK, Sanni LA, Jeje JO, Adeloye K, Ajibola OO.  2000.  Technological assessment of palm oil production in Osun and Ondo states of Nigeria. Technovation. 20(4):215-223.: Elsevier Abstract
n/a
Taiwo, KA, Baik OD, Farinu AO.  2007.  Kinetics of heat and mass transfer and color development of pre-treated sweet potatoes during frying. Transactions of the ASABE. 50(1):129-135.: American Society of Agricultural and Biological Engineers Abstract
n/a
Taiwo, KA, Akanbi CT, Ajibola OO.  1998.  Regression relationships for the soaking and cooking properties of two cowpea varieties. Journal of food engineering. 37(3):331-344.: Elsevier Abstract
n/a
Taiwo, KA, Baik OD, Farinu AO.  2007.  Kinetics of heat and mass transfer and color development of pre-treated sweet potatoes during frying. Transactions of the ASABE. 50(1):129-135.: American Society of Agricultural and Biological Engineers Abstract
n/a
Taiwo, KA, Akanbi CT, Ajibola OO.  1997.  Production of cowpeas in tomato sauce: Economic comparison of packaging in canning and retort pouch systems. Journal of food process engineering. 20(4):337-348.: Wiley Online Library Abstract
n/a
Taiwo, KA, Oladepo OW, Ilori MO, Akanbi CT.  2002.  A study on the Nigerian food industry and the impact of technological changes on the small-scale food enterprises. Food Reviews International. 18(4):243-261.: Taylor & Francis Abstract
n/a
Taiwo, KA, Angersbach A, Knorr D.  2002.  Rehydration studies on pretreated and osmotically dehydrated apple slices. Journal of Food Science. 67(2):842-847.: Wiley Online Library Abstract
n/a
Taiwo, K, Amrutha N.  2015.  Drying as a Unit Operation in Downstream Processing. Current Biochemical Engineering. 2(1):49-55.: Bentham Science Publishers Abstract
n/a
Taiwo, KA, Osunbitan AJ, Sunmmonu TO, Ajayi MO, Ajibola OO.  2001.  Technology choice and technical capacity in gari production. Food Reviews International. 17(1):89-107.: Taylor & Francis Abstract
n/a
Taiwo, KA.  2009.  Influence of blanching on the drying and rehydration of banana slices. African Journal of Food Science. 3(10):307-315.: Academic Journals Abstract
n/a
Taiwo, KA.  1998.  The potential of cowpea as human food in Nigeria. Food reviews international. 14(4):351-370.: Taylor & Francis Abstract
n/a
Taiwo, KA.  2006.  Utilization potentials of cassava in Nigeria: the domestic and industrial products. Food Reviews International. 22(1):29-42.: Taylor & Francis Abstract
n/a
Taiwo, KA, Irefin IA, Ilori MO.  1997.  Integration of modern technologies in traditional food processing in Nigeria. Food reviews international. 13(4):611-621.: Taylor & Francis Abstract
n/a
Taiwo, KA, Eshtiaghi MN, Ade‐Omowaye BIO, Knorr D.  2003.  Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics. International Journal of Food Science & Technology. 38(6):693-707.: Wiley Online Library Abstract
n/a